Peruvian Roast Chicken Delight (Printable)
Aromatic Peruvian-spiced roast chicken paired with a creamy, zesty cilantro green sauce for a bold and satisfying meal.
# What You Need:
→ Chicken and Marinade
01 - 1 whole chicken (3-4 lbs), butterflied
02 - 2 tablespoons olive oil
03 - 2 tablespoons gluten-free soy sauce
04 - 2 tablespoons fresh lime juice
05 - 5 garlic cloves, minced
06 - 1 tablespoon ground cumin
07 - 1 tablespoon smoked paprika
08 - 1 tablespoon dried oregano
09 - 1 teaspoon black pepper
10 - 1 teaspoon kosher salt
11 - 1 teaspoon chili powder, or more to taste
→ Aji Verde (Green Sauce)
12 - 1 cup fresh cilantro leaves
13 - 1 jalapeño or serrano chile, seeds removed
14 - 2 garlic cloves
15 - 1/2 cup mayonnaise
16 - 1/4 cup sour cream
17 - 2 tablespoons fresh lime juice
18 - 2 tablespoons grated Parmesan cheese
19 - 1 tablespoon olive oil
20 - Salt and pepper, to taste
# How To Make:
01 - In a large bowl, whisk together the olive oil, soy sauce, lime juice, minced garlic, cumin, smoked paprika, oregano, black pepper, salt, and chili powder until thoroughly combined.
02 - Pat the butterflied chicken dry with paper towels. Rub the marinade generously over and under the skin, ensuring even coverage. Cover tightly and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
03 - Preheat the oven to 425°F. Line a baking tray with aluminum foil and set a wire rack on top. Place the chicken skin-side up on the rack.
04 - Roast for 45 to 55 minutes, until the skin is deeply golden and crispy and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F. Remove from the oven and let the chicken rest for 10 minutes before carving.
05 - While the chicken rests, combine the cilantro, jalapeño, garlic, mayonnaise, sour cream, lime juice, Parmesan, and olive oil in a blender or food processor. Blend until completely smooth, then season with salt and pepper to taste.
06 - Carve the chicken into serving pieces and arrange on a platter. Drizzle generously with the Aji Verde and serve any remaining sauce alongside.
# Expert Hints:
01 -
- The marinade doubles as a flavor bomb for roasted potatoes if you have extra, so nothing goes to waste.
- That green sauce freezes beautifully in ice cube trays for whenever you need a hit of something bright and herbal.
- Butterflying the chicken means it cooks faster and more evenly than a whole roast bird, with crispy skin across every inch.
02 -
- Under seasoning the green sauce is the most common mistake, it should taste almost too bold on its own because the chicken will mellow it out.
- Opening the oven door repeatedly to check on the chicken will extend your cooking time and prevent the skin from crisping properly.
- Marinating for less than two hours still works, but the flavor will sit on the surface rather than soaking deep into the meat.
03 -
- Drying the chicken thoroughly before applying marinade is the single biggest factor in getting crispy rather than steamed skin.
- Let the green sauce sit in the fridge for at least thirty minutes before serving so the raw garlic mellows and the flavors come together.